Big pepperoni pizza cooked in the Ooni Koda 12
Vložit
- čas přidán 2. 07. 2024
- I attempted to make a big pepperoni pizza in the Ooni Koda 12. Measurements of the oven are 13x13 and I just fell short of it.
Dough was 50% poolish at 70% hydration.
Follow my Instagram: ThePizzaGuyJon
Get an oven like this and make pizza just like me.
Ooni Koda 12:
tinyurl.com/TPGJOoni12Koda
Ooni Gloves:
tinyurl.com/OoniGloves
Opni Classic Peel:
tinyurl.com/ClassicPeel
Ooni Wooden Peel:
tinyurl.com/WoodenPeel
Ooni Brush:
tinyurl.com/oonibrush - Jak na to + styl
Super cool! I would love to see videos on your poolish prep! I bought the same oven after watching your videos!
Thank you and absolutely. I’ll get one up next week.
I was confused between 12 and 16. Getting 12, after seeing your Video.
Great video. Foldable crispy crust is on point 👌
Thank you. 70% hydration gives the best crisp.
Awesome videos brother! Keep them coming. You gonna take off one of these days.
Thank you. I appreciate it.
Great video!
Thank you.
Good one!
Thank you.
i am havening the same problem with my crust burning?
Gonna dream about pizza tonight
The best dreams.
I've had my Ooni 2 years now and find I really can't make anything bigger than about 10" easily. If you do, it's too hard to get it away from the flame enough to not burn it. And if you try to turn it sooner, the front of the oven's cooler stone hasn't cooked it enough to get the turning peel under. You can do it but will have a burned back like you did. If you want to do 12" regularly, the Ooni 16 is the oven to get. Your dough looks nice and stretchable though. I have problems with mine sometimes. I notice you ferment it about like I do, but what's your mixture if you don't mind my asking.
With the 12 you will have to pay attention to the cook to make sure it doesn't burn but yeah the back will usually get burned quicker with a bigger pizza in there. I have a video on how I make my dough czcams.com/video/1ey-XR0T2wE/video.html Room temp and timing is everything, sometimes what you think might work for you doesn't so you make have to leave the dough out longer or a shorter time.
How often would you say you make dough and how long would you let it sit in the fridge and still use it?
Depends, but sometimes I’ll make dough at least twice a week. Either a small batch of 4 or big batch of 6. What ever I don’t use I’ll freeze and save for other pizzas. I think the max I left in the fridge in ball form was 3 days and it was really hard to use but tasted really good. I usually do a 24 hr total ferment which is around 20 hours in the fridge and 4 hours at room temp.
Awesome. What’s your go to pizza dough recipe
I love doing a poolish.
Hey, i don’t have a ooni koda but i do have a pizza stone. I was wondering why my neapolitan pizza never turns out well on the stone. After its cooked theres always still so much flour stuck underneath the dough and when i bite it i taste flour. Am i cooking it at the wrong temperature or is it my dough recipe? Theres so many factors and im not sure what it is.
I would say the first thing is to not put a lot of flour, that results in the pizza tasting like flour. I like to use semolina which doesn’t leave any taste on your pizza. The second thing I would say is to make sure your oven is turned all the way to the highest temperature. While the oven is heating up, leave your stone in the oven to make sure it gets to the right temperature. What kind of flour are you using? What’s the max temperature your oven goes to?
@@ThePizzaGuyJon Ok thank you, will cornmeal work instead of semolina? I'm currently using AP flour and the max temp my oven goes to is 500 degrees
@@TuRboCR3W Bit late, but I've read that using a perforated pizza peel helps remove flour from the dough when you're launching pizza's, like when you shake it to make sure it's not stuck it helps remove flour. Might make a mess in your kitchen if you're using a normal oven though lol
Awesome video, I have one question what is the difference between a wooden peal and that metal one you were using
Good question. The main difference is the metal is perforated meaning it had the holes to allow any additional flour or semolina to fall off. I will post a video soon on both soon.
@@ThePizzaGuyJon ok il watch out for that video
What temp do you want it to be nice and crispy I noticed with mine the edges would get nice but the middle would still a little doughy also it’s very tricky just one more second and it will burn
I would say anything above 800 would be prefect for a crispy bottom. Make sure to turn down the oven when you launch the pizza to ensure the whole pizza gets cooked evenly. Turning the pizza every 10 or so seconds will get you a nice cooked pizza. What oven are you using?
@@ThePizzaGuyJon thanks! And same one as you
After how many times do you have to refill the gastank?
Depends how many cooks I do but maybe once every 2 months.
Another good vid. That sauce looks awesome. Not sure how I feel about the pizza cam during the cooking
I think I prefer him just holding the phone, he could get way closer and we got a better view
Thank you. I love the those tomatoes. I appreciate the comment, I’m still trying to figure out what works best for me. It’s hard to hold another camera in my hand and spin a pizza. The other option would to keep the camera on the stand that I have but move it closer it just might be in the way.
I’ll try and work on some stuff for my next videos. I just gotta figure out the best view that makes it easy for me. I’m a one man show.
@@ThePizzaGuyJon You're doing a great job though, keep it up!
@@ThePizzaGuyJon yeah I don’t think that the camera on the Tripod was the issue, I think that changing around the angle and lighting could be all the difference you need to make it a better shot. I think if you had a close-up shot of into the Ooni that could look cool, seeing the dough cook and cheese bubble. Just some ideas for you
Yummy, charcoal pizza.
The best.
What am doing wrong? Everything was perfect until I went to put the pizza in my 12"ooni. The pizza would not slide off of my perforated pizza peel. Once in the oven. I couldn't turn the pizza around. It burnt on the inside and was mushy on the outer side. The temp on the stone was 700 degrees.
Did you build the pizza on the peel? Why were you not able to turn the pizza, did it get stuck or did you have a rip in the pizza? I would try to get the stone to around 800 plus that will cook the bottom and the inside of your pizza.
1. Use a cold pizza peel
2. Make it on the counter then slide it on the peel
3. Use more flour or cornmeal on the work surface
4. Use 2 - 3% salt in the dough
5. If its ripped, dont put it in the oven. It will stick and make a mess
I have not got good pizza from my Ooni koda 12. The base of the pizza is not as baked and crispy as i want.
How long are you preheating your oven for?
@@ThePizzaGuyJon I dunno, maybe 20 minutes? Until ir thermometer says 420-430 degrees
Are you doing Celsius or Fahrenheit?
Also one thing to do is turn the heat to low that allows the crust to cook at a slower time so that way it’s not cooked before the bottom. If you cook with a high flame the top will cook faster than the bottom. Another thing to do is turn the heat off to let the bottom finish cooking without burning the crust.
@@ThePizzaGuyJon i always turn down the heat to lowest. Turn off it compleatly is a goid idea
Bottom looks soggy? Try lower temperatures longer
Thank you.
its burnt a little bit
Maybe just a little.
I have used mine 2 times. Both times was huge failures
It took me a while and a lot of pizzas cooked to get where I’m at. I’m still not a where I want to me but practice makes perfect.
@@ThePizzaGuyJon Yeah. I have used the 16 inch in baker school. That one was much more better. I thought i bought the 16 inch but when i was home i realised it was the 12 inch. Its little 2 small 2. The pizza have to bee small
Bro burned the crap out of his pizza lol
😂
Jon, how come the pizza doesn’t have any undercarriage?
What do you mean?
To much cancer burns..
There’s where the flavor is at.
THX FOR THE MEASUREMENTS!! & PUT GAS DOWN A BIT, AND COOK LONGER PIZZA, IT IS BETTER WITHOUT BURNING CRUST!! & CENTER OF THE PIZZA WILL BE FIRM, NOT SOGGY LIKE THAT ONE,I HOPE YOU COOK BETTER PIZZA NOW!!